Smoked Cheese
OtherOtherCold SmokingEasy2-4 hrsmax. 25 °Cbelow 25 °CBeech, Apple or Alder
Cold smoke Gouda, Cheddar, Mozzarella. Only with cold smoke adapter!
Instructions
1
Preparation
30 minCut into hand-sized blocks. Surface dry. Connect cold smoke adapter.
2
Cold Smoking
2-4 hoursMax. 25 °C! Turn cheese every 30 minutes.
3
Aging
1-2 daysVacuum seal, 1-2 days in fridge. Aroma distributes.
Pro Tip
Let rest 1-2 days vacuum sealed — aroma distributes evenly.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.